CAROL'S COCONUT CREAM EASTER EGGS
I don't remember where I got the original recipe, but over the years I've "tweaked" it a few times and now it is just the way I like it. These eggs are very sweet, so don't eat too many! They can be covered with dark, milk, white or semisweet chocolate. My family prefers the semisweet. This recipe makes quite a few eggs, but they can be frozen. I usually add about 1 Tbl. of shortening to each 12 oz. bags of chips when melting. It tends to loosen it up a bit. I like to keep these refrigerated because I love them very cold. Serving size and cook time is approx. Enjoy!
Provided by Carol Elizabeth
Categories Candy
Time 2h
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter in a large bowl until light and fluffy.
- Add condensed milk, vanilla and coconut extract and mix until well blended.
- Add 2 cups of confectioner's sugar and beat well.
- Mix in remaining sugar throughly. Mixture will be very stiff.
- Mix in coconut very well. If mixture is not quite stiff enough add more confectioner's sugar.
- Shape into egg shapes and place on a cookie sheet. Refrigerate until very cold.
- Melt chocolate chips, dip eggs in chocolate and place on a wax paper. Refrigerate until set.
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Philip Kelley
[email protected]I've never had coconut cream Easter eggs before, but I'm definitely intrigued. I'll have to give this recipe a try.
Nathan Nate
[email protected]These Easter eggs are a bit too rich for my taste, but they're still pretty good.
K Ozone
[email protected]I'm not a big fan of coconut, but I actually really enjoyed these Easter eggs. The coconut cream filling was subtle and not overpowering.
Vivian Ryan
[email protected]These Easter eggs are the perfect combination of sweet and creamy. I love the way the coconut cream filling complements the chocolate coating.
Johnathan Sharpton
[email protected]I made these Easter eggs for my family last year and they were a huge hit! Everyone loved them.
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[email protected]These Easter eggs look amazing! I can't wait to try making them.
Yariel Melquin
[email protected]Not sure about this recipe. Coconut cream in Easter eggs sounds a bit strange to me.
Rylan McDoniel
[email protected]I'm definitely going to try making these Easter eggs this year. They look so delicious and I love the idea of using coconut cream instead of regular cream.
YASHWA TALIB
[email protected]These Easter eggs are so cute and festive! I love the way the coconut cream filling peeks out from the chocolate coating. They're also really easy to make, which is a bonus.
Hina Shafique
[email protected]Disaster! The chocolate coating seized up and the coconut cream filling was grainy. I followed the recipe exactly, so I'm not sure what went wrong.
Basanta Sirpali
[email protected]These Easter eggs were a bit too sweet for my taste, but my kids loved them. They're definitely a good option for a quick and easy dessert.
Ismail Ismail ali
[email protected]I've never been a fan of coconut, but these Easter eggs changed my mind! The coconut cream filling was surprisingly delicious, and the chocolate coating balanced out the sweetness perfectly. I'll definitely be making these again.
Allahdhi Akter
[email protected]These coconut cream Easter eggs were a hit with my family! They were so easy to make and turned out perfectly. The coconut cream filling was rich and creamy, and the chocolate coating was smooth and decadent. I will definitely be making these again n